Foil Packet Dinners

Served with just regular old Wonder Bread or buttery Texas toast, this is my go-to meal.  My 17-year-old son LOVES this rendition of barbecued chicken and so does my pocket book!  I like to collect foil packet dinners for camping, but I end up making this meal all the time ‘cause it’s so easy and inexpensive.  Instead of individual packets, I throw the whole thing in a large pan and wrap tightly with foil.  You can increase or decrease the portions as you like or use chicken thighs as well as legs.  Heck, throw in a few wings. 

My favorite inexpensive sauce is Kraft’s Spicy Honey BBQ Sauce.  I also like to cook the meal a full hour ‘cause a lot of us Southerners believe in slow-cooking our barbecue.  (You can turn the oven down a little if you like).  Try this hearty, finger-lickin’ meal and see if you don’t join our fan club!  P.S.  I never defrost the corn on the cob and it turns out great every time!

Are you a fan of foil packets too?  What are your favorite ways of using aluminum foil when cooking?

Barbecued Chicken in Foil printable

8 chicken legs                                                    2 T. butter, melted

4 small ears frozen corn, thawed                      ½ c. barbecue sauce

1 t. salt                                                               1 (15-oz.) can pinto beans, rinsed and drained

½ t. pepper                                                     

Toppings: barbecue sauce, shredded Cheddar cheese, chopped green onions

This recipe can be done as follows (which is great for campouts!) or when I do this at home, I put everything in my largest pan and wrap the top tightly with foil.  This recipe also doubles very well!

Tear off 4 (18 x 12 inch) sheets of heavy duty aluminum foil; lightly grease 1 side of each.  Place 2 chicken legs and 1 ear of corn in center on lightly greased side of each foil sheet.  Sprinkle evenly with salt and pepper; drizzle corn evenly with butter.  Spoon barbecue sauce evenly over chicken; top evenly with beans.  Bring together 2 sides of each foil sheet over ingredients, and double fold with about 1-inch-wide folds.  Double fold each end to form a packet, leaving room for heat circulation inside packet.  Place packets on a baking sheet.  Bake at 450 degrees for 40 minutes.  Carefully open packets to prevent burns from hot steam.  Serve with desired toppings.

When There's Nothing Else to Eat

So I was making a grocery list to determine what I had in the fridge and what I needed from the store.  I noticed that there was about a cup's worth of leftover turkey (or chicken, or ham), a long stalk of celery, a couple of sliced green onions, a couple of handfuls of shredded sharp cheddar cheese, and mayonnaise in the refrigerator.  Then I checked the pantry and found half-a-box of small elbow macaroni.  I never do this--I'm not creative with food, I normally must have a recipe--but for some reason these ingredients just came together in my mind as a really good salad.

I put off going to the store and cooked the macaroni, chopped the meat and diced the celery.  After rinsing the macaroni in a colander under cold water and quick-drying it on paper towels on the counter, I combined all the ingredients together with enough mayonnaise to moisten.  I didn't season it with salt and pepper, leaving that for family members to do.  Then I tried it.  Maybe I was hungry but it was the best macaroni salad I've ever had!

I'm writing this post just to remind myself how I made it.  Even though it's simple, I'm liable to forget.  This was enough for 4-6 large helpings.  (My daughter, a 115 lb. college cheerleader with a coach who will tell you you're fat, actually went back for a second large helping.  This is not normal for her!)  It just goes to show you how often we throw food out or think we have nothing to eat when the leftover and last bits of something can turn into a fabulous (if simple) dinner.  All the ingredients are "to taste."  Some might like more of one thing and less of another.  Print Recipe

Turkey Macaroni Salad
1 cup small elbow macaroni, prepared (or whatever pasta you have on hand)
1-2 cups turkey, (or chicken, or ham), cooked and chopped
1 stalk of celery, diced 
1-2 sliced green onions
1/2 cup grated sharp cheddar cheese 
1/2 cup mayonnaise (enough to moisten the ingredients)
Prepare macaroni according to directions.  Rinse in cool water and drain thoroughly.  Combine all the ingredients adding more mayo if necessary.

Buttermilk Blueberry Pancakes

"...Almonzo loved light, fluffy, buckwheat pancakes with plenty of molasses...The three pancakes on the griddle were holding their bubbles in tiny holes near their crisping edges.  He flipped them over neatly and watched their brown-patterned sides rise in the middle.  The good smell of them mixed with the good smells of fried salt pork and boiling coffee..."  (The Long Winter, by Laura Ingalls Wilder, ISBN # 0590488198)

Just like Almonzo Wilder, homemade pancakes are one of my favorite comfort foods.  I grew up thinking you had to buy store-brand mixes to make pancakes.  For years I tried to make good pancakes without success.  Then I grew brave enough to try pancake recipes in my cookbooks.  Making pancakes from scratch was sooo much better than store bought mixes, even if it took just a little more trouble.

The key to making pancakes is to have a consistency of a cake batter when you're ready to pour out the mixture.  They can't be too thin or too thick--it should pour easily but not too fast.  As the tops get plenty of bubbles and the edges firm up a bit, you can turn the pancakes over.

My husband is a better fry cook than I am and flips pancakes perfectly.  I have forced myself to practice until my pancakes turned out just as good.  So practice does make perfect.

Also, it really helps to invest in a nice, long electric griddle because the pancakes turn out better (cooks more evenly) and you can make a bunch at once and get done faster.  (I would even consider bringing one to camp outs!)

This recipe comes from my Southern Living Cookbook (ISBN # 084871816X).  It mentions you can keep the batter in the fridge for up to a week.  It also includes a homemade syrup recipe.  The recipe calls for buttermilk but I mix up powdered buttermilk instead because it's easier for me to keep on hand than buttermilk.  You can add 1cup of blueberries (like the pancakes shown above) or chopped pecans to the batter.

Buttermilk Pancakes with Homemade Maple Syrup 
Print Recipe
2 cups all purpose flour
2-1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons sugar
2 large eggs, lightly beaten
1-1/2 to 2 cups buttermilk (2 cups is always too much for my batter; start with 1-1/2 cups and add more 1 T. at a time if needed)
1/4 cup vegetable oil
Homemade Maple Syrup
Combine first 5 ingredients; stir well (be careful not to stir too much or the pancakes will not be fluffy).  Combine eggs, buttermilk, and oil in a bowl; add to flour mixture, stirring just until dry ingredients are moistened.  For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle.  Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side.  (Store unused batter in a tightly covered container in refrigerator up to 1 week.  If refrigerated batter is too thick, add milk or water to reach desired consistency.)  Serve pancakes warm with Homemade Maple Syrup.  Yield:  18 (4-inch pancakes).

Homemade Maple Syrup Print Recipe
1 cup water
2 cups sugar
1/2 teaspoon maple flavoring
Bring water to a boil in a small saucepan; add sugar and flavoring.  Boil 2 minutes, stirring constantly; remove from heat.  Serve warm, chilled, or at room temperature.  (Store leftover syrup in a tightly covered container in refrigerator.)  Yield:  about 2 cups.  (Per 3 pancakes and 1/3 cup syrup:  Calories 566; Fat 11.9g; Cholesterol 77mg; Sodium 612mg)

Use-It-Up Whole Wheat Bread (rotation recipe)

This is a great food storage rotation recipe :0)

This great-tasting bread helps me rotate my food storage wheat supply so the wheat (if stored properly) will maintain it's optimum nutrients.  This uses only wheat and yet the loaf is soft, easy to slice, and tastes delicious--like buttery honey.  You shouldn't need any dough enhancer with this recipe as long as your wheat is in good condition (not too old).  As shown, I like to make mini-loaves to share or to make a meal of soup or stew special.  Mellowed cheese and a mini-loaf of bread can turn even canned soup into a gourmet treat.

Use-It-Up Whole Wheat Bread
2 pkg. active dry yeast
1/4 c. warm water
2 c. warm water
1/4 c. honey
2 t. salt
3 T. oil
5-1/2 to 6 c. whole-wheat flour, divided
1 T. butter, melted

1. In a small bowl, dissolve yeast in 1/4 cup of warm water, (hottest tap water, 105 to 110 degrees).  In a large bowl, combine 2 cups warm water, honey, salt and oil.  Stir in 2 cups of whole-wheat flour, mixing well.  Stir in yeast mixture.  Now the mixture should be the consistency of cake batter.  Add more flour, 1/2 cups at a time, to make a fairly stiff dough.  Don't put too much flour in because you can knead in more, if necessary.  
2. Sprinkle a little flour on a board or clean counter or pastry cloth; knead dough 10 minutes.  
3. Shape dough into a ball.  The dough should be fairly smooth.  
4. Spray a large bowl with cooking spray; place dough in bowl and spray the top of the dough. Let rise 45 minutes or until double in bulk.  This can be done by placing plastic wrap loosely over bowl, and placing in an oven that was briefly heated at 175 degrees, (turn oven off before placing dough inside).  Place a small bowl of water in warmed oven to keep it humid.  After dough has risen, punch down, divide in half and knead a little; let rest 10 minutes.  
5. Shape dough into 2 loaves and place in two 8" x 4" greased loaf pans.  (see below one way to form a loaf of bread).  
6. Split top; drizzle with melted butter.  
7. Cover each loaf with plastic wrap, and let rise in oven with bowl of water until double in bulk, about 30 minutes.  
8. Bake at 350 degrees for 40 minutes for metal pans, and 325 degrees for glass bread pans (adjust time for smaller loaves).  Cook slightly longer for glass pans.  About half-way through, loaves may need to be vented with aluminum foil to prevent over-browning.  Bread should sound hollow when tapped on the top and bottom of the loaf.  Remove loaves from pans and cool on wire racks.  Yield:  2 loaves or 5 mini-loaves.

1.  Mixture is ready to knead.

2.  Knead with the palm of your hand.

3.  Place in a greased bowl.

4.  Spray dough with nonstick spray and cover with plastic (forgot to take the after photo!)

5.  After punching dough down and letting it rest for 10 minutes, split the dough into two or more loaves and form it into a loaf or roll it out as shown.

Then roll it up like a jelly-roll.

Pinch ends under.

Place loaf in a greased pan.

6.  Split the top with a sharp knife and drizzle with melted butter.

7.  With sprayed plastic on top, return to oven and let loaves rise double in size.

8.  Now the loaves are ready to go into a preheated oven.  I put the little loaves on one large cookie sheet so they are easier to take in and out of the oven.  Smaller loaves do not take as long to bake.

Wheat Quick Baking Mix (rotation recipe)

I use this baking mix recipe as a basis for so many other recipes.  It is just like Bisquick, only better!  Though it lasts for six weeks, I go through it pretty quick because I have so many great recipes.  It's one of the main ways I use up my wheat and POWDERED MILK purchased from the Cannery.  That is why I call it a rotation recipe because this recipe helps to use up my old food storage which I replenish on a regular basis.

"All grain is good for the food of man...Nevertheless, wheat for man."  Doctrine and Covenants 89:16-17

I grind several #10 cans of wheat at a time.  I store these in doubled freezer bags in the freezer.  I also keep a container of ground wheat in my fridge.  When this container is empty, I refill it with wheat from the freezer.  I try to make whole wheat bread and Bread-for-Beginners wheat rolls as well as my Honey Wheat Muffins on a regular basis.  I've tested a lot of recipes for whole wheat and choose only the best-tasting for my family so we'll eat lots of it.  This recipe helps to use up wheat and it also tastes great made with butter-flavored Crisco :0)

Wheat Quick Baking Mix
8 cups all-purpose flour
2 cups whole wheat flour
1/2 cup non-instant powdered milk
1/3 cup baking powder
1/4 cup sugar
1 tablespoon salt
2 cups Crisco shortening (or butter-flavored Crisco)
Combine dry ingredients; mix well.  Cut in shortening with pastry blender until mixture resembles coarse meal.  Store in an airtight container at room temperature.  (Mix may be stored up to 6 weeks).  Package for gift giving and present with the following recipes.  Yield:  15 cups.

Wheat Quick Biscuits
1 egg, beaten
1 cup water or milk
2 cups Wheat Quick Mix
Combine egg and water in a mixing bowl; mix well.  Add Wheat Quick Mix; stir just until moistened.  For each pancake, pour 1/4 cup batter onto a hot, lightly greased griddle.  Turn pancakes when tops are covered with bubbles and edges are brown.  Serve with syrup.  Yield:  Eight 4-inch pancakes.

See these fabulous Quick Mix Recipes!

Wheat Quick Christmas Coffee Cake
Wheat Quick Sausage Balls 
Wheat Quick Pancakes
Perfect, Easy Biscuits (7 Up Biscuits)

How I store my Wheat Baking Mix in the fridge.

Do you have a favorite baking mix recipe to share?  I am always looking for more to try out and include in my collection.

Tater Tot Casserole

Tell me that doesn't look good to you!  I had a craving one day for tater tots, and even though I had never been much of a fan of tater tot casserole, I decided to look around the internet for recipes.  I ended up changing Deep South Dish's version of the recipe to suit my taste.  Check out the link for instructions for variations on the recipe to make a breakfast casserole and a side dish casserole.  This recipe was so easy and definitely a keeper!

Tater Tot Casserole 
1 (10-ounce) can cream of mushroom or chicken soup (see this post for homemade cream of chicken soup)
1 cup milk 
1/2 cup of chopped sweet onion 
1 pound of ground beef 
1 teaspoon of minced garlic w/bell pepper (McCormick's)
1 tablespoon of fresh basil 
1/2 teaspoon of dried thyme 
1/4 to 1/2 teaspoon of Cajun seasoning 
salt and pepper to taste
frozen peas, defrosted (drained if canned)--optional, can use green beans, corn, or mixed veggies
1/2 cup of shredded cheddar cheese, 
1 pound package of frozen tater tots 
Preheat oven to 350 degrees F. Butter or spray a 9 x 13 inch casserole dish with non-stick spray; set aside. Whisk together the cream soup and milk until well blended; set aside.  Cook ground beef and chopped onion together until meat is browned; drain if needed and return to the skillet. Add the minced garlic/pepper, basil, thyme, Cajun seasoning, and salt and pepper (might be seasoned enough without the salt and pepper). Transfer meat mixture to the prepared casserole dish, layer peas, and sprinkle with 1/4 cup of the cheddar cheese. Evenly pour the soup mixture over the top. Arrange the tater tots on top and bake uncovered at 350 for 45 minutes to 1 hour, or until potatoes are nicely browned and crisp. Sprinkle the remaining 1/4 cup of shredded cheese on top and return to the oven just until cheese is melted.

Creamy Italian Dressing in a Jiffy!

Do you ever prepare a salad for dinner only to find that after everything's ready there's no dressing?!  I've been making this Creamy Italian dressing for a few years.  Homemade dressings may seem daunting, but  this recipe is easy.  I always have the ingredients on hand, and it tastes delicious.  Also, Italian dressings are pretty much universally liked.  One ingredient I didn't have on hand was Italian seasoning.  I just mixed up my own recipe which is recorded on my post, For Seasoned Cooks.  The recipe made more than I could fit in my spice jar so I put the rest in a small baggie with the recipe for Creamy Italian dressing written on the bag.  I plan on giving this away as a small gift for a friend.

Creamy Italian
1 cup mayonnaise
1/2 small onion
2 tablespoons red wine vinegar
1 tablespoon sugar
 3/4 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon garlic salt or powder
1/8 teaspoon pepper
Place all ingredients in blender container; cover.  Blend on medium speed 15 seconds or until smooth.  Cover; chill.  Makes about 1-1/4 cups.

Yankee Corn Sticks

Here's a new recipe I recently found and absolutely love!  Yankee Corn Sticks are light, fluffy and easy to make in my cast iron corn stick pan.  These are delicious with my Camp Stew recipe.

Yankee Corn Sticks (Print)
1 cup yellow cornmeal 
1 cup all-purpose flour 
1/4 c. sugar
4 teaspoons baking powder
2 eggs
1 cup milk
1/4 cup cooking oil
3/4 teaspoon salt
Preheat oven to 425 degrees.  Grease the iron corn stick pan with Crisco, making sure that you really work the grease into the mold and the top of the mold so the corn sticks will come out easily.  Let the pan heat up in the preheating oven for about 10 minutes while mixing up the batter.

Mix cornmeal, flour, sugar, baking powder, and 3/4 teaspoon salt.  Add the eggs, milk, and oil.  Beat just till smooth (do not over-beat).  I always let my corn bread batters "rest" for a few minutes before filling the pan.  They will come out fluffier.

Spoon into the hot, greased corn stick pans; fill 2/3 full (be sure not to over-fill).  Immediately place in the oven 12 to 15 minutes.  The muffins might be a little stuck together or to the top of the pan so I use a knife with a sharp tip to loosen the baked corn sticks from the pan.  Yield: 20 corn sticks.

Peanut Butterscotch Morsels

Had a creative week during Christmas break.  Maybe it was because I was so used to working on Christmas crafts that I started to go through withdrawals and needed a "fix."  So besides coming up with (and maybe someone had already discovered it) Chicken Macaroni Salad, I decided to see what sweets I could quickly create.

I had half a bag of butterscotch chips and half a can of salted peanuts on hand.  That was pretty much it unless I wanted to do some baking--WHICH I DID NOT!  I threw the butterscotchies in a microwave-safe bowl and zapped it for 45 seconds twice, stirring in between.  The bowl was hot so I carefully took it from the microwave and added my peanuts.  Then with a teaspoon I dipped out very small amounts onto wax paper, using a spatula to make sure not one speck of melted butterscotch was left in the bowl.  The spoonfuls set pretty quickly since they were small.  In about 15 minutes the Peanut Butterscotch Morsels were ready.  SERIOUSLY GOOD!

Now that I have this easy, quick fix for a sweet tooth, I'm going to have to increase my workout time for sure.  I'm writing the recipe for my kiddos who inherited their parent's sweet tooth.

Peanut Butterscotch Morsels
1 cup Hershey butterscotch chips (brand melts the best)
1 cup salted peanuts (I wonder how cashews would taste?)
In a microwavable-safe bowl, melt butterscotch morsels for 45 seconds.  (Start with 20 seconds at a time to see how long your microwave takes--it may need more or less time).  Stir just a bit to loosen; microwave for another 45 seconds (depending on your microwave).  Stir morsels just until nearly melted; stir in peanuts to coat.  Dip out mixture with a teaspoon onto wax paper placed on a flat surface.  Let it set for at least 15 minutes--unless you like to eat them gooey :) like I sometimes do.  Once set, they store very well in a ziploc baggie.  Recipe can be doubled.  This would make a nice candy to place on cookie and candy plates you give out at Christmas time.  They are very pretty and would look nice in a pretty dish at a party.

Emergency Lunch Kit

I found this neat idea in Gifts That Taste Good, p. 103 (ISBN 0942237099).  This made a great gift for a college Christmas care package.  I just used a scrapbooking tag maker to make my tag, although the book includes a pattern for the tag and cross.  I also used a strip of cheese cloth to make my bandage.  Here are the soup and crackers recipe that go in the box.  You can also include a red mug.

Potato Soup Mix
1-3/4 cups instant mashed potatoes
1-1/2 cups nonfat dry milk
2 tablespoons instant chicken bouillon
2 teaspoons dried minced onion
1-1/2 teaspoons seasoned salt
1 teaspoon dried parsley
1/4 teaspoon dried whole thyme
1/4 teaspoon ground white pepper
1/8 teaspoon turmeric
Combine all ingredients in a large bowl, mixing until completely blended.  Store in airtight container.  Yield:  about 2-1/2 cups of mix.  To serve:  Place 1/4 cup soup mix in a soup bowl or mug.  Add 1 cup boiling water and stir until smooth.  Let soup sit 1 to 2 minutes to thicken slightly.

Parmesan-Herb Nibbles
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoon Fine Herbes (in grocery spice section)
1/3 cup butter or margarine
2/3 cup grated Parmesan cheese
3 egg yolks
2 teaspoons water
Preheat oven to 400 degrees.  In a large bowl, sift together first 4 ingredients.  Stir in herbs.  With a pastry blender or 2 knives, cut in butter and cheese until mixture resembles a course meal.  Stir in egg yolks and water.  Place dough on a lightly floured surface and knead until smooth, about 2 minutes.  Roll out dough to 1/8-inch thickness.  With a paring knife, cut dough vertically into 1-inch wide strips; cut 1-inch wide strips horizontally to make small squares.  Carefully lift squares from surface with flat side of knife and place on greased baking sheets.  Bake 8 to 10 minutes or until lightly browned.  Cool completely before storing in airtight container.  Yield:  about 6 dozen squares.
Tip:  I didn't have the patience to roll out the dough to make the nibbles.  I formed the dough into a log and put in the freezer for about an hour, long enough for the butter to get solid again.  Then I sliced the log into 1/8 inch slices and baked as mentioned.


Here's the instructions from the book on how to wrap the package (p. 123).

Chicken Divine!

This recipe reminds me of Chicken Divan so I like to call it "Chicken Divine!"  It is a great meal to double for pot lucks.  You can also make one for your family and take one to someone in need of a good meal.  Because it's a one-dish-meal, all you need is some store-bought rolls and a bag of Chips-Ahoy cookies for dessert.  Delicious!

Chicken and Broccoli Bake
4 chicken skinless, boneless breast halves
3 (10-ounce) frozen broccoli, cooked 
(I like to steam the frozen broccoli--be sure not to cook too much)
1/2 c. milk

1 can cream of chicken soup
1/4 c. mayonnaise
1 c. Swiss cheese, grated (or Italian blend)
2 teaspoons lemon juice
1/2 cup buttered cracker crumbs 
(About 6-7 Ritz crackers crushed in a Ziploc baggie)
Either bring chicken to a boil with a sprinkling of Poultry Special Mix, then lower temperature to simmer for 30 minutes to 1 hour,
OR bake chicken in 350 degree oven, sprinkled lightly with Poultry Special Mix, for an hour.
In a casserole or 9 x 9 x 2-inch pan, layer broccoli and chicken.
In a saucepan make a sauce by combining a can of cream of chicken soup, milk, mayonnaise, and lemon juice.  Heat and stir just until boiling and smooth.  (This can be done in a bowl in the microwave.  I press the beverage button and stir well; then press the beverage button again and stir again).
Remove from heat and stir in cheese.
Pour sauce over chicken, cover with crumbs.
Bake covered for 30 minutes at 350 degrees.
Uncover and bake an additional 15 minutes.

Poultry Seasoning Special Mix

After years of experimenting with different combinations, no matter what I'm making with the poultry I end up putting the same five spices together.  The aroma gets everyone in the family's salivary glands watering--even the cat.  I make a lot of dishes where the recipe calls for already cooked meat.  Seasoning the chicken with this special mix enhances rather than interferes with the flavors of the dish.  The chicken tastes perfect every time.  I mix my spices together in a jar and shake (or in a bowl and stir with a whisk).  It can be left in the jar and measured out to sprinkle on the meat, or put in an empty spice container.  Sprinkle a little to start with.  After a while, you'll know how much Poultry Special Mix your family prefers on their meat.

Poultry Seasoning Special Mix
1/2 cup salt
1/4 cup pepper
1/4 cup celery seed
1/4 cup garlic powder
1/4 cup onion powder
Mix and store at room temperature in an airtight container or spice jar.

Chicken Pillows (aka Chicken Packets)

Here's a great Once-A-Month Cooking Recipe (also known as freezer food storage).

Chicken Pillows (Packets)
2 cups chopped chicken or 1 large can chicken
3 to 8-ounce cream cheese, to liking
green onions or chives, if desired
2 tablespoons milk
salt to taste
2 cans crescent rolls
1/2 cup crushed crouton crumbs, (optional)
1/4 cup margarine or butter, melted

Mix chicken, softened cream cheese, green onions, milk, and salt in a medium bowl, (mixing with hands works best) to make filling, (can be frozen at this point for later use-thaw before using). 

Roll out the crescent rolls into the triangles.  Fill on triangle with mixture and then place another triangle on top.

Mash the sides together with a fork.  Continue with all the rolls.  Place on baking sheets and bake in a preheated 350 degree oven for 20 minutes or until golden brown.  Serve either hot or cold.

I prefer to pinch two triangles together.  

Place the filling on one end.

If desired, dip each packet in melted margarine or butter.

Coat with crushed, seasoned crouton crumbs.  Place on baking sheets and bake in a preheated 350 degree oven for 20 minutes or until golden brown.  Serve either hot or cold.

Here's the triangle pillows.

Here's the packets.

For Seasoned Cooks

Built-in spice shelf my husband built works great in a small kitchen.

Make Scents of the Spice Rack

• Did you know cinnamon sticks are actually curled up bark from a tropical evergreen tree?  Cinnamon is also ground from the bark.  The sticks easily flavor simmering liquids and beverages, while the ground version is best for baked goods.
• What's the difference between ground and whole spices?  Most ground spices are simply powdered versions of their original forms.  Recipes generally specify which form of the spice is preferred.  Freshly grated nutmeg has more intense flavor than commercially ground nutmeg.  you can grate the whole spice with a nutmeg grater or grinder.
• Fooled you!  Most people think allspice is a blend of cinnamon, nutmeg, and cloves.  It's actually a berry from a tropical evergreen, although it tastes like 'all spices.'"

Spice Tips

1. Keep all spice in tightly covered containers, in a cool dark place.
2. Spices lose their flavor after a year "on the shelf," and will need to be replaced.
3. Spices should enhance, but not overpower, the flavor of your dish.  Use moderation, start by adding only half of the spice called for and taste before adding more.  Spicing is not absolute, but should be done "to taste."
4. Spices turn bitter if/when overheated.  During lengthy cooking add the spice during the last 12 half our of cooking.  This will keep your spice spicey.
5. In most cases 1 teaspoon of dried spice equals 1 tablespoon of fresh.

Making your own seasonings is a good way to use up spices before their shelf life run out.  It's also handy if you run out of the store bought versions.  They make nice gifts as well--check out Gourmet Seasoning Salt!

Poultry seasoning:  Combine 4 teaspoons each of dried sage, dried thyme, and dried marjoram.

Italian seasoning:  Combine 4 teaspoons each of dried oregano, dried marjoram, and dried basil, and 2 teaspoons rubbed sage.

Curry powder:  Combine 1/4 cup ground coriander, 2 tablespoons ground cumin, 2 tablespoons ground turmeric, and 1 tablespoon ground ginger.

Apple pie spice:  Combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cardamom.

Pumpkin pie spice:  4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves and 1/2 teaspoon ground nutmeg.

Seasoned salt:  Place the following ingredients in a pint jar and seal.  Shake until mixture is completely blended.  Yield:  about 1-1/3 cups of seasoning.  1 cup salt, 2 teaspoons granulated sugar, 2 teaspoons dry mustard, 1-1/2 teaspoons dried whole oregano, 1-1/2 teaspoons garlic powder, 1 teaspoon curry powder, 1 teaspoon onion powder, 1/2 teaspoon celery seeds, 1/4 teaspoon paprika, 1/4 teaspoon ground thyme, 1/8 teaspoon ground turmeric.

Pickling spice:  Combine 1/4 cup each mustard seeds, dill seeds, and coriander seeds, 2 tablespoons each crushed chili peppers and bay leaves, and 1 tablespoon each celery seeds and white peppercorns.

Onion soup mix:  For a 1-3/8 ounce package, combine 1/4 cup instant minced onion, 2 tablespoons bouillon and 1/2 teaspoon onion powder.

Gourmet Seasoning Salt:
1 cup salt
2 teaspoons dry mustard
1-1/2 teaspoons dried whole oregano
1 teaspoon ground marjoram
1 teaspoon dried whole thyme
1 teaspoon garlic powder
1 teaspoon curry powder
1/2 teaspoon onion powder
1/2 teaspoon celery seeds
1/4 teaspoon dried whole dillweed (optional)
Combine all ingredients; mix well.  Store in as airtight container.  Sprinkle over meat or vegetables.  Yield: about 1-1/4 cups.

Herb Blend:
3 tablespoons dried whole basil
3 tablespoons dried whole marjoram
3 tablespoons dried whole thyme
3 tablespoons dried whole tarragon
1 tablespoon dried lemon peel
1 tablespoon dried whole oregano
Place all ingredients in a small jar and seal.  Shake until mixture is completely blended.  Yield: about 3/4 cup of seasoning.

Just Enough Poultry Seasoning:  
3/4 t. sage, crumbled
1/4 t. leaf thyme, crumbled
1/4 t. pepper
dash marjoram
dash cloves, optional
Combine all ingredients.  If you make extra, store in an airtight container.  Use for poultry stuffing or dressing or as a rub for chicken.  source

Better-Than Potpourri Brew:  Mix the ingredients and place in an attractive container to give as a gift.

Feels Like Christmas Pecan Mocha Fudge

This is my favorite fudge recipe (recipe follows tutorial).  I'm pretty sure I found it in Southern Living Magazine,  (when they used to have real people submitting recipes).  I like using mini loaf pans so that I can cut the fudge in slabs to give as delicious gifts.  I also prefer to use decaffeinated instant coffee.  I've tried caffeinated and it didn't taste as good.  But I'm not a coffee drinker, (just love the aroma)!

*First line 2 mini aluminum pans with foil (as shown) and butter them (or you can spray with vegetable spray).  Lining the pans as shown helps you to lift the fudge out of the pan easily. 

*This is the time you want to roast 1 cup of chopped pecans (1/2 cup if you want one loaf to be without nuts).  Roast pecans in a 350 degree oven for about 5 minutes.

FYI:  I have kids who refuse to eat nuts in their fudge!  (And some folks can't eat nuts).  So my first pan is filled completely with the fudge mixture before I add the toasted, chopped pecans.  Then I add the pecans to the remaining fudge mixture and pour it into the second pan which will be filled completely also.  

*Combine (5-ounce) can of evaporated milk, 2 cups sugar, 1/2 cup butter--cut into pieces, 2 tablespoons decaffeinated coffee granules, 1/8 teaspoon salt, and 12 marshmallows in a 4-quart, heavy saucepan.
*Cook over medium heat, STIRRING CONSTANTLY, 10-15 minutes or until sugar dissolves and marshmallows melt.  (If your stove cooks a little hot, you can adjust the temperature to a little lower).
*Bring to a boil.  Cook, without stirring, until a candy thermometer registers 234 degrees (soft ball stage).  If you don't have a thermometer, you can keep a glass of water nearby and drip some of the mixture into the water.  If it balls up into a soft little ball, the mixture is ready.
*Remove from heat.  Stir in 1 c. semisweet chocolate morsels until melted.  Stir in 1 teaspoon vanilla and 1 c. toasted, chopped pecans, (if desired).  Spread immediately into pans.

Cool completely.

Lift fudge from pans.  Slice fudge into 1/2-inch slabs.  Yield:  1-1/3 pounds. Delicious!

Coffee-Pecan Fudge

2 c. sugar
1/2 c. butter, cut into pieces
2 T. instant coffee granules
1/8 t. salt
1 (5-oz.) can evaporated milk
12 large marshmallows
1 c. semisweet chocolate morsels
1 c. chopped pecans, toasted
1 t. vanilla extract
Combine first 6 ingredients in a 4-qt. heavy saucepan.  Cook over medium heat, stirring constantly, 10-15 min. or until sugar dissolves and marshmallows melt.  Bring to a boil.  Cook, without stirring, until a candy thermometer registers 234 degrees (soft ball stage).  Remove from heat.
Stir in chocolate morsels until melted.  Stir in pecans and vanilla.  Spread fudge immediately into 2 aluminum foil-lined, buttered 5-3/4 x 3-1/2 inch mini loaf pans.  Cool completely.  Remove fudge from pans.  Slice fudge into 1/2 inch slabs.  Yield: 1-1/3 lbs.
Note: Lining the loaf pans with aluminum foil and buttering them makes it easy to remove uncut fudge from the pans in one piece to slice it.

Better Than Potpourri Brew

Made a smaller pot of this fragrant brew.

This may not look beautiful, but the mixture smells great!  (It is not for consumption).  It works great to get strong smells out of your kitchen as well.  I think I found this recipe and some of the following information in Southern Living Magazine.  I used the Better-Than-Potpourri Brew when showing my home for sale and sold my house within 2 months!

Better Than Potpourri Brew
6 cups water
Peel from 1 apple
Rind from 1 lemon
Rind from 1 orange
1 (1-inch) piece fresh ginger, peeled and quartered
3 (2-inch) sticks cinnamon
16 whole cloves
1 teaspoon whole allspice
2 teaspoons pickling spice
Bring all ingredients to a boil in a Dutch oven over high heat.  Reduce heat, and simmer.  Gradually add more water as the liquid evaporates.

Festive Fruit Basket Liners

When I was a teenager we made larger versions of this cute little basket liner for church fruit baskets we helped deliver (using Christmas material of course).  I have given many, many cookie plates and gift baskets throughout the years.  The cookie plates are something my extended family did for each other.  My favorite thing to receive on a cookie plate was Aunt Janice's divinity.

I like to fill my gift baskets with things like homemade mocha fudge, freezer cookies, banana bread, and candy, fruit, and nuts.  Baskets can be found at stores like Hobby Lobby.  The dimensions for making a pattern of a small basket are 15 x 12.5 inch rectangle, with corners cut out so that you have a long flap of 8 x 4 inches and a shorter flap that is 5 x 3.5 inches.  Happy Giving :0)

Fragrant Vintage Ornaments

Satisfy your handcrafting urge by making Fragrant Vintage Ornaments.  Though mostly made from items in your pantry, these ornaments are not edible.  This recipe makes about 12 ornaments.  They can be used for tree and package decorations, bookmarks, necklaces, pins, and/or drawer fresheners.

First combine 1 cup of cinnamon, 1 tablespoon ground cloves and 1 tablespoon ground nutmeg with a whisk in a medium size bowl.  With hands, work 3/4 cup applesauce and 2 tablespoons of Aleene's Tacky Glue and mix with hands 2 to 3 minutes to make a mildly wet dough.  If it is too dry and another tablespoon of applesauce.  If it is too wet add a little more cinnamon.

Divide ball into four balls and knead dough like Play Doe.  Keep the other balls of dough covered with a damp cloth until you work with it.  This is a good time to pass out dough to as many as 8 children by dividing into 8 pieces.

Placing the dough between two pieces of plastic wrap, roll or pat to 1/4 inch.

Take off the top plastic and cut dough with cookie cutters.  When doing this project with children, cookie cutters with few corners works best.

As long as the dough has been well kneaded and not rolled too thin, the dough should be easy to peel away and reused.  The cutouts can be gently peeled off the plastic and placed on a cookie sheet.  I like to line my sheet with parchment.

Using a straw, make a hole at the top of the ornament, but not too close to the edge.  Place in an oven no more than 200 degrees for 2-4 hours, turning over halfway through.  Or place in a sunny window on a cooling rack turning over time to time to ensure even drying.  This could take up to 4 or 5 days.

When ornaments dry, you can insert ribbon--cut to 22-inch lengths--through hole and tie ends into a knot.  Tie another length into a bow around first ribbon near ornament top.  Ornaments can be decorated with opaque paint markers found in arts and crafts stores, if desired.  I used white Puffy Paint to make it look like royal icing.